Ossobuco with risotto and grilled green asparagus
Heat the ossobuco according to the instructions on the package.
Lightly fry the onion, celery and garlic in the olive oil, add the rice and fry until everything is translucent.
Deglaze with the white wine, add the vegetable stock and bring to the boil. Cover with greaseproof paper and turn the heat to low. Leave to cook gently for about 15-20 min.
When the risotto is cooked, add mascarpone and Parmesan and, if necessary, some salt and freshly ground pepper.
Cut off about 2 cm from the bottom of the asparagus, peel the rest of the asparagus with a peeler about 4 cm from the top.
Heat a grill pan, mix the asparagus with the olive oil, grill the asparagus for approx. 5 mins in the grill pan until they have a nice roasted colour. Remove from the pan, cut into large diagonal pieces, sprinkle with sea salt and ground pepper and mix with the fresh spring onions.
Divide the ossobuco among the plates, spoon the risotto on the side and garnish with the green asparagus. If necessary, garnish with coarsely shaved Parmesan.
- 4 Ossobuco
- 2 tbsp olive oil
- 200 g risotto rice
- 2 tbsp chopped onion
- 1 clove of chopped garlic
- 4 tbsp celery cubes
- 150 ml white wine
- 500 ml vegetable stock
- 150 g mascarpone
- 4 tbsp freshly grated Parmesan
- 500 g green asparagus
- 4 tbsp olive oil
- 2 spring onions cut into small rings